As far as I am concerned whoever came up with this recipe is a genius...
I especially like to bake these muffins on cold mornings. It was 20 degrees this morning when I got up, so I knew that it was time to mix up a batch because, when I use the oven on cold mornings it warms up the house nicely without having to turn on the furnace. It is still too warm during the day and overnight to turn on the heat, but the mornings are a different story. Serving warm freshly baked muffins is a wonderful way to start the day and to top it all off they taste great!
This is a very unusual recipe. Once mixed, the batter is stored in the refrigerator and stays fresh for six weeks. This allows you to bake as many as you want anytime you want without the hassle of making more batter and cleaning up over and over again. This recipe makes 42-48 muffins and is perfect for preparing meals in advance. It also works for any size family. Have I mentioned that this recipe is easy and practical to boot? See, pure genius...
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| I found the recipe for the best ever bran muffins I have ever had in this Amish cookbook years ago. |
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| Green Meadows Six-Week Bran Muffins Recipe |
Hints:
Use plain bran flakes if you do not like raisins. I have used plain bran flakes and added dried cranberries.
Sometimes I like to add a little brown sugar to the muffin tins before I add the batter or I make a crumble to add to the top before baking.
Do not stir the batter after it's been in the refrigerator. Just dip it out of the container with a measuring cup and fill the muffin tins.
Make you own buttermilk. I do not keep buttermilk on hand. I just make my own on the rare occasion that I need it. 1 Tbs vinegar or lemon juice per cup of milk minus 1Tbs milk. Let sit five minutes before using in a recipe. This works with powdered milk too. You can also purchase powdered buttermilk at the grocery store.
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| The recipe uses simple ingredients and comes together in minutes. You can bake muffins as soon as the batter is mixed. No need to wait. |
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| I find that a large pitcher with a lid is the best container for me to store the batter in. It fits in the refrigerator and the large opening makes it easy to fill the muffin tin. |
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| Dry ingredients. |
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| I mixed the dry ingredients with my Grandmother's old whisk. |
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| I switched to a wooded spoon. |
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| Then back to the whisk. |
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| Then back to the wooden spoon for the final mixing of all the ingredients together. |
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| I poured the batter into my container, put a date on it and I put the container in the refrigerator. |
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| I pulled out the batter and filled my muffin tin this morning. I placed a little coarse raw sugar on top before baking. It gives the muffin top a little crunch. |
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| I chose a small muffin tin to bake in, but you can use whatever size you want. For larger muffins, adjust the baking time. |
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| Time to eat and play Backgammon. |
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| These muffins are so moist and flavorful there is no need for butter. |
Things To Be Happy About:
Completing a task that I have been dreading...
Blogging
Little Women
Thumb Pianos
Classical Music
Enameled Cast Iron Dutch Ovens
Red
Bedtime
Globes
Maps
Tents
Bachelors Buttons
Succulents
Cats
Herbal Remedies
Folk Art
Baskets
Enjoy,
Mrs. Smith
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